posted January 24, 201611:10 PM
I've got a really good chili recipe. I've never done it in a Dutch Oven but I'm sure it would work. I'm about to leave to go to work, but I'll post it tomorrow. If for some reason I forget feel free to PM me.
Posts: 580 | From: East TX | Registered: Feb 2013
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You may have to add water off and on to keep it at whatever consistency you like. I've never done it in a dutch oven, but I'm sure it will work just fine. Hope you enjoy!!
Posts: 580 | From: East TX | Registered: Feb 2013
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Add 2 cans pinto beans drained (or even better, left over homemade pintos), 2 cans kidney beans drained, 1 can diced tomatoes, 1 small can diced green chilis, 1 can of beer, 2 cubes beef bullion, and a little water if needed to get it to the right consistency. Mix it all together and put a lid on and let it simmer for about an hour so all the flavored come together. After an hour, remove the lid and turn the heat up a little to let it thicken.

I've made this in my large Dutch oven but it is a tight squeeze. It makes a lot of food.

Best darn chili I've ever eaten. My 7 year old daughter says it's the best food in the world and begs me to make it at least once a week.
Posts: 807 | From: Middle Tennessee | Registered: Apr 2013
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posted September 13, 201604:21 PM
I know this is an old thread but with colder weather drawing closer I thought it may be a good time.

I make chili with pork shoulder. When that cut goes on sale for $.99 lb (more or less) we have chili. I salt and pepper the meat, brown it in a stove top Dutch oven, and then cook it in the Dutch oven in the kitchen oven low and slow. About 250-300 degrees for some six hours. I toss a halved onion, maybe some dried chilis, and a bit of chicken stock for it to cook with. When the meat is tender and falling off the bone it comes out of the oven. I strain the juices to remove solid bits (discard) and put the juice back into the Dutch oven on the stove top burner. The meat is pulled apart into medium sized chunks and returned to the pot. Bones and excess fat are disposed of. Two or three cans of whole stewed tomatoes are added to the pot. I crush the tomatoes in my hand as they go in. More chicken stock may be added if there isn't enough liquid. Minced garlic and chopped onion are added, too. I like big pieces of onion so I chop them accordingly.I roast Anaheim and poblano chilis over the range burner until they are black. They go into a plastic bag to steam for a bit. Once done they are skinned, seeded, and chopped, they are added to the pot. I do not rinse them. Seeded and chopped jalapenos usually go in now.For seasoning I get lazy and use Carroll Shelby's seasoning mix. Depending upon taste I may not use any or all of the salt in the package and I have to watch how much ground chili powder I add or I get it too hot for my girlfriend to eat.Simmer for a bit to break down the chilis, onion, and tomatoes. Stir in some masa if necessary to thicken. Top the serving bowls with chopped cilantro and maybe a little sour cream is desired.Eat.Garlic bread goes really well with this. Cornbread or tortillas would as well.

Cooking this in a camp Dutch oven would be no problem. Brown the meat with bottom heat, cover and bake with top and bottom heat at a low temp for a few hours, uncover and continue from there with just bottom heat.

Guy

--------------------Tie two birds together; though they have four wings, they can not fly. The Blind MasterPosts: 2053 | From: Lucerne Valley, CA | Registered: Mar 2003
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